Heat oil in a large saucepan over medium-high heat. Add onion and cook for two minutes, stirring occasionally. Reduce heat to medium and cook for a further three minutes or so, until onion has softened but not browned.

Fantastic easy recipe. I added more garlic than listed and also added some potatoes. Have made this twice already! I've frozen individual portions and I'm currently very much enjoying pumpkin soup for my lunches. Thanks once again for a great recipe.

I made this tonight and it got the big 'thumbs up' from the family. I will definitely be adding this recipe to my repertoire. Soooo easy and the garlic, cumin and curry powder give it a lovely delicate flavour.

I have made this following the recipe and it was really impressive. The last few times I used sweet potato (lower GI)instead of pumpkin and also a few potatoes (totalled about 900g). It is so healthy, tasty and filling. Great to freeze for a lovely lunch on winter days.